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Corrazina said the Chicago steakhouse is surviving by volume and taking care of its customers. We’re charging a little bit extra, but they understand, and that’s all we can do, the chef explained. Greg Stinton, a rib champion who opened Small Batch Barbecue in Forest Park in 2019, said he might not have a choice other than to increase prices. We try and absorb the increases that we feel for our raw proteins as much as we can, but it’s reached a point now where we can’t really do that any longer, he said. Depending on where you shop, you might see higher meat prices at the grocery store, too. At Carnival Grocery in Oak Park, the store plans to absorb the costs - at least for now. ....
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